Zaatar-Roasted Pumpkin Salad


Oh this one smells so good in the oven!

I love it for cooler weather – nothing better than a warm bowl of yum after the warmth and smell of spicy pumpkin has wafted through the house.

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Zaatar-Roasted Pumpkin Salad
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Course Salads
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Salads
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Add to Shopping List
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Instructions
  1. Preheat your oven to 200C.
  2. On a baking tray, place the pumpkin cut-side up. Drizzle with olive oil and sprinkle with zaatar, salt and pepper.
  3. bake for 30-40 minutes until soft and sweet, with the edges of the pumpkin starting to caramelise
  4. In a small bowl, combine the tomato, cucumber, mint, parsley and a good squeeze of lemon with some salt, pepper, and fruity olive oil. Mix to combine.
  5. Cut and arrange the pumpkin in two serving bowls - I like to put a good scooping of hummus into the hollow where the seeds were. Arrange the rest of the ingredients around. You can also chop the pumpkin smaller and arrange everything in piles on a platter for everyone to help themselves. You could get four servings of side salad here.

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